Candy 
Almond Roca Candy
From Evelyn Frey--delicious Melt butter and bring to a boil, add sugar and almonds. Cook to 300 F or for 8 min. Add vanilla. Pour on a cookie sheet. Put chocolate chips on top, they'll melt, then spread with knife. Sprinkle walnuts on.
Applets

Sifted 2 tbsp. gelatin in 2 cup very thin applesauce, stirring until gelatin is dissolved. Let stand 15 min. Bring ¾ c. applesauce and enough sugar to taste to the boiling point, add a pinch of salt. Add gelatin mixture and when it has dissolved let simmer 20 min. Remove from fire, cool. Add 1 tsp. lemon or orange juice and green or red food coloring, then stir in 1 cup chopped nuts, mixing well. Let stand until mixture begins to thicken. Stir again--then pour into a wet pan to depth of one inch. Let stand in a cool place overnight. In morning, cut into cubes with a sharp knife moistened in boiling water. Roll in powdered sugar and more chopped nuts if desired.

Boston Cream Candy
From "Mother Cameron" Cook in pan stirring constantly. When it will roll in soft ball in cold water, it’s done. Remove from stove and beat hard until it begins to cream, then stir in at least 1 lb. of English walnuts. Pour in buttered pan.
Candied Fruit Peels

Save 2 or 3 grapefruit peels, remove every scrap of pulp and boil until tender in at least 6 changes of water. Drain well, cut in strips and place in a wide pan with 2 c. of sugar. Let the sugar melt over low heat, then cook until the syrup is absorbed. Take up and roll in sugar; dry on a rack.

It is nice to color the candied grapefruit lime-green, using a few drops of fruit coloring.

In another vessel cook orange peels, using the same method for changing the water. Cut in strips and candy, place on a rack to cool, then dip in melted chocolate and dry on a rack.

In using dipping chocolate, shave it fine and melt over hat water that is well under the boiling point, in fact, under the simmering point. Too much heat makes the chocolate cloudy looking.

Candied Orange Peel Remove peel from oranges in large pieces. Place in saucepan; cover with cold water. Bring to boiling; boil 2 min.; drain. Repeat 3 times, discarding water each time. Cut peel into strips with scissors. Combine sugar, water, corn syrup, and a few drops yellow food coloring in saucepan. Cook over medium heat, stirring until sugar is dissolved. Add peel; lower heat; cook slowly until peel is translucent and syrup is almost absorbed. Drain peel in colander. Roll, a few at a time, in sugar. Let stand in single layer on wire rack to dry sugar coating. Dip ends in melted chocolate. Store in tightly covered container. Makes 1 pound.

CANDIED GRAPEFRUIT PEEL: Substitute peel of 2 large grapefruit for orange peel. Cook in cold water 10 min. each time in three changes of water. Proceed as above.

Caramels
From Judy Marshall Mix sugar, syrup, butter and 1 c. of cream, stirring until dissolved and boil 30 min. Then add 1 cup cream and cook to 239 - 240 F and then add vanilla and pour into well greased 9 x l3" pyrex pan. When cold, cut into squares. Wrap individually and store in air tight container, or in freezer.

Note from Debbie: Mom got tons of great recipes from Judy, but I think this was the all time best. It became a family favorite, made every Christmas. These melt in your mouth! The hardest part is wrapping them . . . it seems to take forever!

Coconut Chips

Use potato peeler to slice fresh coconut. Place on foil or cookie sheet, just one layer. Toast in oven 200 about 2 hours. If it isn't crisp leave another hour. Salt if desired. When cool, store in air tight container.

To Open a Coconut Easily
From "Napua in Hawaii" (TV cooking show in Hawaii)

Drain water first, punch holes in coconut. Put coconut in 350 degree oven for 1 hour. Steam will usually crack coconut. Hold in left hand firmly, tap with hammer all around.

Creamy Fudge

Melt a piece of butter (size of a small egg or smaller) with two squares of chocolate. When melted well, add one scant cup of rich milk (over ¾ c.) Let this cook until rather thick, so that it is nice and smooth and looks like pudding-almost. Then add two cups of white sugar. Stir well, but don't stir after it starts to boil. (Medium heat.) Cook until it forms a soft ball in cold water. Let cool to lukewarm and then beat. When almost finished beating, add nuts and pour on buttered plate. It will never fail and is it creamy!

Crispy Caramel Corn
From Rita Klein Measure into saucepan the brown sugar, margarine, corn syrup and salt; bring to a boil and boil 5 min. Remove from fire and stir in vanilla and soda. Four over the freshly popped corn and peanuts which have been measured in a very large container. Mix well and turn out onto two very large cake pans or cookie sheets. Place in a 250 oven for 1 hr. Stir corn occasionally while in the oven. When the corn is removed from the oven and is cool enough to handle, the kernels can be easily separated and stored in tightly covered containers. Makes about 7 or 8 qts.
Divinity Fudge
From Mother Cameron Boil sugar, water and Karo until soft ball is formed in cold water. Pour half of syrup into egg whites, beating constantly. Boil remaining half until hard ball is formed (260 F) Add to egg whites.
Divinity Fudge
Better Homes and Gardens Magazine In 2-qt. saucepan, combine sugar, corn syrup, salt, and water. Cook to hard ball stage (260 F) stirring just until sugar dissolves. Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, 4 to 5 min. Quickly drop from a teaspoon onto waxed paper. Stud with pieces of cherry. Makes about 40 pieces.
Festive Fudge

Mix in a heavy 2-qt. saucepan:

Cook, stirring constantly, over medium heat to a boil (mixture will be bubbling all over top). Boil and stir 6 or 7 min. more. Take off heat. Stir in until completely melted 6-oz. pkg. (1 c.) semi-sweet chocolate pieces. Stir in 1 c. cut up nuts and 1 tsp. vanilla. Spread in a buttered 8" sq. pan. Cool. Cut into 30 pieces.
Fruit Paste Candy
From Aunt Gene Grind ingredients (medium grind) and knead together. Shape on board ½" thick, powder with confectioners' sugar and cut into squares.
Glazed Almonds Melt butter in heavy skillet over medium heat. Add sugar, stir well, add almonds, stir constantly until almonds are toasted and sugar is golden brown (takes about 15-20 min.) Stir in vanilla. Spread nuts on sheet of aluminum foil; sprinkle lightly with salt. Cool; break into 2 or 3 nut clusters.
Glossy Almond Buttercreams Combine cream, sugar and butter in heavy saucepan; cook over low heat; stirring until sugar is dissolved. Boil gently over medium heat about 20 min., stirring frequently until candy thermometer registers 238F. or until a few drops of mixture forms medium soft ball when dropped into cold water. Remove from heat; stir in vanilla and almonds. Drop by tablespoonfuls onto cookie sheets or aluminum foil. Cool; remove from sheets and store in covered container or plastic bags. Makes about 30.
Minted Walnuts Combine sugar, water, corn syrup and salt. Stir over low heat until sugar is dissolved. Boil to 236 deg. or until a few drops form soft ball when dropped in cold water. Remove from heat, add marshmallows and stir until they are dissolved. Add peppermint flavoring and walnuts. Stir gently until mixture becomes creamy. Turn out onto waxed paper and separate walnuts. Makes about one pound.
Peanut and Coconut Balls Cream the peanut butter. Mix all ingredients, shape as desired, coat with powdered sugar and cool to harden.

NOTE FROM JANET: Original recipe called for ¼ tsp. butter to be creamed with peanut butter, but Mother crossed that out.

Peanut Butter Fudge
Delicious. Came from my 8th grade cooking class--Janet Combine sugar, cocoa, margarine, milk and karo. Cook to soft ball stage, stirring occasionally. Remove from fire. Add peanut butter. Beat until candy loses its gloss.
Peanut Butter Kisses Mix Karo syrup and peanut butter in a small bowl. Stir in gradually nonfat dry milk and confectioners' sugar; shape into a roll about ¾" in diameter. Roll may be decorated with chopped nuts. Chill. Cut into 1" pieces. Makes 24 pieces.
Penuche

Place the following in a kettle:

Stir mixture with a wooden spoon. Insert candy thermometer. Boil candy to 234 F or soft ball stage. Remove from heat; add 1 tbsp. butter, one tsp. vanilla. Cool 15 min. Beat with wooden spoon until it begins to thicken. Add ½ c. whole walnuts, continue beating until the color becomes lighter. At change in color, turn at once into 6x6" wax papered pan. Cool. Cut into squares with a thin hot blade made hot by dipping into hot water. Dry before using. This recipe is even more delicious doubled, because of the longer beating.
Popcorn Balls Combine first four ingredients in saucepan. Cook over medium heat, stirring constantly until mixture boils. Continue cooking, stirring almost constantly to hard ball stage (260 F) or until a small amount of mixture forms a hard ball when tested in very cold water. Remove from heat; add butter and stir only enough to mix. Slowly pour over popped corn in large bowl, mixing in well. Form into balls, using as little pressure as possible. Use butter on hands, if desired. Makes 10 balls, about 2½" in diameter.
See's Fudge

Put into large bowl:

Cook together: Bring to a boil and cook 7 min. Pour over first part, stir until chocolate is melted. Pour into buttered pan. Cool, then place in refrigerator. When firm, cut into squares.
Six Minute Marshmallow Crispy Treats Melt butter in 3-qt. saucepan. Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well-blended Remove from heat. Add Rice Krispies and stir until well coated with marshmallow mixture. Press warn mixture lightly into butter 9x13" pan. Cut into squares when cool.

Note: 2 c. (1 1-pt. jar) marshmallow creme may be substituted for marshmallows. Cook with butter over low heat about 5 min., stirring constantly.

TV Mix
From Judy Marshall Put dry ingredients in roaster and heat about 5 min. in slow oven. Melt butter and other seasonings. Pour over dry ingredients and bake in oven (200-225) Stir every 15 min. for 2 hours. Secret is in slow baking. Can be kept a long time. Store in jars.